Tarteaufromage Recipes

TARTE AU FROMAGE

Steps:

• Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months; thaw overnight in refrigerator before using.
• On a lightly floured surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9 1/2-by-2-inch round fluted tart pan with a removable bottom, pressing dough up to rim of pan. Freeze until firm, about 1 hour.
• Preheat oven to 375 degrees with rack in center. Place pan on a rimmed baking sheet. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake until edges are golden, about 30 minutes. Remove parchment and beans or rice. Continue baking until crust is light golden brown, about 10 minutes more. Transfer sheet to a wire rack and let cool completely.
• Filling:Reduce oven temperature to 350 degrees. In a medium bowl, whisk together 1 cup sugar and flour. In another medium bowl, whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; using a wooden spoon, stir in butter, followed by sugar mixture.
• In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add remaining 1/3 cup sugar. Continue beating until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
• Transfer filling to tart shell. Bake until filling is just set (it should barely wobble when very lightly shaken), 45 to 55 minutes. Transfer sheet to a wire rack; let cool 1 hour. Tart is best served slightly warm but can also be served at room temperature.

TARTE FLAMBEE

Steps:

• For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
• Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.
• Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
• For the topping: Preheat the oven to 400 degrees F.
• Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.
• Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
• Combine the creme fraiche and fromage blanc.
• Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
• Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
• Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

TARTE FLAMBéE

Steps:

• If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don't have a stone, just place the baking sheet on the oven rack).
• In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
• In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
• Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
• Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
• Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.

FLAMMKUCHEN (TARTE FLAMBEE)

Steps:

• Place 3 cups plus 3 tablespoons of flour in a large bowl and make a well in the center. Add yeast, 3 to 4 tablespoons of the lukewarm water, and sugar into the well and stir in a small amount of flour from the sides. Set aside until mixture is frothy, about 10 minutes.
• Pour in remaining water and olive oil. Mix with a wooden spoon until everything is well combined. Add 1 teaspoon salt and knead vigorously with your hands until dough holds together as a ball.
• Loosely cover dough with a clean dish towel and let rise in a warm, dry place until doubled in volume, about 30 minutes.
• Prepare the topping while dough rises. Stir 3/4 cup plus 2 tablespoons of heavy cream and sour cream in a bowl until smooth; season with salt, pepper, and parsley.
• Preheat oven to 425 degrees F (220 degrees C).
• Divide dough into 4 equal pieces. Roll out 2 pieces as thinly as possible into long rectangles on a large piece of parchment, so both will fit on one baking sheet. Fold the sides of the dough pieces to form a 1/4-inch edge all around. Spread cream topping evenly across the dough and top each dough piece with 1/4 of the bacon and the onion rings. Transfer the 2 flammkuchen with the parchment paper onto a baking sheet.
• Bake in the preheated oven until golden brown and crisp, about 20 minutes. Repeat with the other 2 dough pieces.

TARTE AU FROMAGE

Steps:

• Prepare the pastry. Roll out and line a deep 20cm (8 inch) loose-based cake tin. Chill for 30 minutes, then bake blind at 190C for 15 minutes. Remove the paper and cook for another 5 minutes. Leave to cool in the tin.
• To make the filling melt the butter in a saucepan on a low heat, blend in the flour, then add the milk a little at a time, stirring continuously.
• Beat in the grated cheese, then the egg yolks one at a time. Stir until the cheese has melted. Stir in the chives, parsley and Tabasco sauce. Take off the heat.
• Whisk the egg whites in a bowl until they form stiff peaks, then fold them into the mixture. Pour the mixture immediately into the pastry case. Bake at 200C for 30 minutes until it is well risen and golden.
• Serve immediately.

TARTE AU FROMAGE

Steps:

• For the dough: Mix flour, sugar, yeast, warm water and egg.
• Add the butter and the salt.
• Leave for 2-3 hours. Roll out the dough and put it in a pie form, prick it with a fork and leave for 1/2 hour.
• Put the applesauce on top of the dough.
• Mix the other ingredients in the order stated and put on top of the applesauce.
• Bake for 45 min at 180 °C.

TARTE AU CAMEMBERT (FRENCH CHEESE TART)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
• Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
• Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

BELGIAN TARTE AU FROMAGE

Steps:

• Dough:Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
• Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
• Filling:Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
• Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
• Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.

TARTE AUX FRAISES

Steps:

• In a small, heavy-bottomed saucepan, scald the milk with half the vanilla bean over medium-high heat. Remove from heat, cover the pan and let infuse 10 to 15 minutes.
• In a bowl, whisk together 2 of the egg yolks with the sugar. Whisk in the 2 tablespoons of flour. Remove the vanilla bean from the milk and slowly whisk the milk into the yolk mixture. Return the mixture to the pan and bring to a boil, whisking continuously. Lower the heat and continue to cook, whisking, for about 2 minutes or until the mixture has thickened.
• Pour into a bowl and place a piece of plastic wrap directly on the mixture. Let cool.
• Preheat the oven to 400 degrees.
• In a food processor fitted with a steel blade, process the 1 1/4 cups flour, butter and 1 tablespoon confectioners' sugar until combined. Add the remaining egg yolk and, with the processor still running, add the water slowly until the dough begins to hold together and pull away from the sides of the processor bowl. Form the dough into a ball and flatten into a disk.
• Place the dough between 2 sheets of wax paper or plastic wrap to facilitate the rolling and roll out to a thickness of 1/8 inch. Line 16 3-inch tartlet molds with the pastry. Prick the dough all over with a fork. Place the molds on a baking sheet and bake for 12 to 15 minutes, or until slightly browned. Remove the shells from the molds and allow to cool completely.
• To assemble the tartlets, fill each shell with a heaping teaspoon of the pastry cream, top with the sliced strawberries and dust generously with confectioners' sugar.

TARTE AU FROMAGE

Steps:

• Preheat the oven to 350 degrees, and butter a 10-inch springform pan.
• Beat together the milk, farmer's or ricotta cheese, crème fraîche, egg yolks, sugar, lemon zest and juice, vanilla, and salt in the bowl of an electric mixer or another large bowl. Toss the flour with the raisins, if using, and add to the cheese mixture.
• Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Gently fold them into the cheese batter in three batches. Pour into the greased pan, and bake for 40 minutes, or until golden and firm in the center. Allow to cool for at least 20 minutes before unmolding.